Domaine Jean Ginglinger, Domaine Jean Ginglinger Riesling (2015)
The grapes are carefully selected and hand harvested. 7 months of fermentation, followed by an additional 7 months of aging in oak barrels. 5-6g/l of residual sugar.
TASTING NOTES :
Pale golden yellow with green reflections. Beautiful aromas of fruits like yellow plum and pear, as well as yellow flowers and hints of minerality. The palate is well balanced, rich and has a beautiful freshness on the finish.
SERVING SUGGESTIONS :
Pairs very well with fish and poultry and is a great accompaniment to sauerkraut.
INTERESTING FACTS :
Ecocert (organic) certification since 1999 and biodynamic since 1997
Bodega LaGarde, Altas Cumbres Cabernet Sauvignon (2017)
Sofia and Lucila Pescarmona (owners)
Juan Roby (winemaker)
Zona Alta del Rio, Salta
AREA UNDER VINES
Lujan de Cuyo vineyard in Mendoza, planted in 1906 , 1930, 1995, and 2007 at an altitude of between 850 and 980 meters above sea level.
100% Cabernet Sauvignon
In stainless steel tanks with daily pumpovers and a controlled temperature under 28 °. The maceration lasts between 8 and 12 days, depending on daily tastings. The Malolactic fermentation is spontaneous. 30% of the wine is aged between three and five months in oak barrels (half are French, half are American).
An rub red color. Aromas of red berry fruits, plums, and cherries and spicy notes. The palate is assertive with a medium body and pleasant tannins.
Ideal with meats, cheeses, and heavily-sauced dishes.
Tenuta i Fauri, Ottobre Rosso Baldovino Montelpuciano d’Abruzzo (2016)
TYPE Red wine
GRAPE VARIETY 100% Montepulciano
AVERAGE ANNUAL PRODUCTION 30.000
LOCATION Villamagna (Ch)
YIELD PER HECTARE 12 tons
SOIL Clay calcareous
TRAINING & PRUINING METHODS Single curtain
VINE DENSITY 3000 plants per hectare
FERMENTATION Fermentative maceration for 10/12 days in concrete vats, racking, followed by ageing for 9 months in concrete vats
BOUQUET: Intense and fine fragrance
FLAVOUR: Hints of red fruits, wild cherry
SERVING SUGGESTIONS: Pasta, grilled meat
Château Fourcas Hosten, Les Cédres d’Hosten (2010)
A beautiful Charter house nestled in the heart of a magnificent 3-hectare park, in the shadow of the bell tower of the old Roman church, Château Fourcas Hosten is situated in the centre of Listrac, a peaceful village in the eponymous appelation. In 1810, Mr Hosten, who inherited the vineyards from his father, a lawyer in Bordeaux, ceded the vineyards to the Saint Affrique family who created Château Fourcas Hosten and brought it international renown. Renaud and Laurent Mommeja have been the new owners since September 2006.
AREA UNDER VINES
AVERAGE AGE OF THE VINES
25 years old
The property consists of a small château in a park in Listrac, where the vineyard soil is clay and limestone, and a gravel plot in Fourcas, a nearby hamlet.
61% Cabernet Sauvignon
17.6% Cabernet Franc
Tanks filled via semi-gravity flow / plots are vinified independently in 41 fermentation tanks (concrete and wooden) holding 25, 50, 80, 95, and 100 hl.
Maceration: between 21 and 28 days according to the quality of the crop within the tank. 2 new winepresses (one vertical and one horizontal). Fermentation: yeast-bacterial co-inoculation at an early stage: 50% of the crop is inoculated with malolactic bacteria 24 hours after it is put into tanks. Ageing: aged for 12 months in concrete & wooden tanks. Fined with egg white after the final blending
TASTING NOTES :
Ruby color and good density, the 2010 vintage presents a
Very rich & fruity nose. Very well-structures mouthfeel, fruits on the palate.
Still The One Distillery
Still The One Distillery, 287 Single Malt Whiskey
The palate is malt driven all the way. Caramel and charred oak flavors mask some of the edginess on the tongue. It’s still pretty harsh, but with some more time in barrel and bottle.
Still The One Distillery, No 4 Westchester Rye
Port Chester, the location of the distillery, is situated right next to the town of Rye, New York, so you know they had to make a rye whiskey. Westchester No. 4 Rye is made from New York State rye, especially grown for their. They use 100% rye so our spirit is a little bolder and spicier than most rye whiskies, but their innovative fermentation and distillation style makes it very smooth and approachable. The nose is a light floral with some spice. The taste starts with sweet vanilla and caramel notes, transitions to cinnamon and floral rye flavors and gives a long spicy, but not overwhelming, rye finish. They think it’s delicious and think you will too.